Sausage Rice Casserole

For Sunday dinner today, without pre-planning or shopping yesterday, I remembered all the years making this particular casserole.  It was a meal in my food storage rotation because I could easily store all the items, dehydrated. 

From a prior journal entry- 2009-   I am trying to get a couple of the meals totally freeze-dried so I don't even have to rotate them. For instance, although delicious fresh, for the Sausage Rice casserole, I store freeze-dried sausage, rice, freeze-dried celery and onions. I also store Lipton’s Dry Noodle Soup which is in the recipe. Other than rotating the dry soup, I don’t have to rotate a thing. We are so lucky we live in a day and age where freeze-dried food is available and delicious.

But today, for dinner, I didn't have to use any freeze dried.  T and T's family dropped by with 3 cousins and although they were going to their "other grandma's house" for dinner, I gave them a little "appetizer" bowl of casserole and they all loved it!  (I didn't do nuts since Boston is highly allergic.)

 

Sausage Rice Casserole

 1/4-1/2 cup diced celery or 8 oz. can drained diced water chestnuts

1/2-1 cup onion, finely diced

1 lb. pork sausage (mild or spicy)

1 envelope Lipton chicken Noodle Soup mix

1 cup rice

2 1/2 cups hot water

slivered almonds, optional

Brown the sausage with celery and onion.  Add soup mix and rice and hot water.  Simmer covered until rice is tender (about 25-30 minutes) or bake in an oven for 1 hour.  May be topped with slivered almonds.

 Friend Tauna served this  Coconut Milk Shrimp over rice for our GNO last night.  Simple, easy and very good.

 

          

While waiting for Tauna to send me the recipe, I think I found it in Sunset Magazine.  Make sure you squeeze the lime on the top- totally kicks it up!      I think I'll add some cashews to amp up the texture.   

Coconut Milk Shrimp

                                                                                                     

 

Ingredients

 2 tablespoons vegetable oil

 1 small onion, chopped

 1 medium carrot, cut into matchsticks

 1 teaspoon red chile flakes

 1 can (15 oz.) coconut milk

 1 medium tomato, chopped

 1 pound shelled and deveined medium shrimp (26 to 30 per lb.)

  Steamed rice

 1/2 cup chopped cilantro

  Lime wedges

 

Step 1

1

Heat oil in a large frying pan over medium-high heat. Cook onion, carrot, and chile flakes until onion is softened and translucent, about 3 minutes. Stir in coconut milk. Add tomato and shrimp and cook until mixture is simmering and shrimp are pink, about 4 minutes.

Step 2

2

Spoon shrimp mixture over rice and sprinkle with cilantro. Serve with lime wedges for squeezing.

Lemon Pistachio Rice Pilaf

Lemon Pistachio Rice Pilaf-

Bon Appetit recipe (with picture) that Valene served on August 2018 Bon Appetit - Really good!

• 4 teaspoons extra-virgin olive oil
• 2 large shallots, minced
• 1 1/2 cups long-grain white rice
• 8 tablespoons chopped unsalted pistachios
• 1 14-ounce can (or more) low-salt chicken broth
• 1/2 cup fresh lemon juice
• 1/2 teaspoon salt
• 2 1/2 tablespoons 1x1/8-inch strips lemon peel (yellow part only)

Recipe Preparation

• Heat oil in heavy large saucepan over medium heat. Add shallots and sauté 3 minutes. Add rice and 2 tablespoons pistachios; stir 2 minutes. Stir in 1 can broth, lemon juice and salt; bring to boil. Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes. Mix in 4 tablespoons pistachios and 2 tablespoons lemon peel. Season with salt and pepper. DO AHEAD Can be made 2 hours ahead. Spread rice out onto baking sheet; cool. Before continuing, drizzle with more broth and rewarm tightly covered with foil in 400°F oven until heated through, about 10 minutes. Transfer rice to bowl. Sprinkle with remaining 2 tablespoons pistachios and 1/2 tablespoon lemon peel.

 

Late Summer Risotto with Roasted Tomatoes, Corn and Figs

 

 This was my favorite dish I made for Go Figgy Bon Appetit.  I loved the risotta with fresh corn and roasted tomatoes (with or without figs).  Wonderful summer/fall dish!

 

Late Summer Risotto with Roasted Tomatoes, Corn and Figs

recipe by howsweetitis.com

 

Yield: serves 4
Total Time: 1 hour

Ingredients:

• 2 pints cherry tomatoes (I used an heirloom variety), sliced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon fresh thyme
• 1 tablespoon unsalted butter
• 1 1/2 cups arborio rice
• 3 garlic cloves, minced
• 1 cup dry white wine
• 4 to 5 cups low-sodium chicken stock, warmed
• 1/3 cup freshly grated parmesan cheese, plus more for topping
• 2 ears sweet corn, kernels cut from the cob
• 1 pint figs, sliced or quartered
• a handful of fresh basil, chopped
• 3 tablespoons freshly snipped chives

Directions:

Preheat the oven to 300 degrees F. Like a baking sheet with foil. Add the tomatoes and toss with 1 tablespoon of olive oil, salt, pepper and thyme. Roast for 45 to 60 minutes, until the tomatoes are deep in color and caramely and crumpled. Remove from the oven once finished.
While the tomatoes are roasting, heat a large pot or saucepan over medium heat and add the remaining olive oil with the butter. Add the rice and stirring often, toast the rice until it's somewhat translucent, about 5 minutes. Stir in the garlic and cook for another minute. Stir in the white wine, constantly stirring or at least stirring every minute or so, until the rice absorbs the wine. Once the wine is absorbed, add in 1 1/2 cups of the stock, stirring until the rice absorbs the liquid like it did with the wine. Repeat this 2 to 3 more times, until all stock has been added and the rice is al dente. You want it to appear "hydrated" - and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
Just before the risotto is almost finished, stir in the parmesan cheese. Stir in the tomatoes, fresh corn and figs. Stir in most of the chives and basil. Taste and if desired, add a bit of salt and pepper (this will depend on the saltiness of your cheese and the taste of your tomatoes). Serve immediately with the remaining chives and basil. Top with freshly grated parmesan.

Massaman Curry

Monique Tidd has children who eat fun dishes...not just Kraft macaroni and cheese or bean and cheese burritoes.  When I asked her to share a family favorite with our Creative cooking class, she said "curry!"  I'm impressed and absolutely loved her Massaman Curry dish.  It is made in less than 1/2 hour after you've cooked and diced your potatoes.  Get your rice cooking first as well.

Massaman Curry

1 small chicken breast, sliced thin
3 T. massaman curry paste, Mae Ploy brand
1 can coconut milk (19 oz.) Mae Ploy brand
3 to 4 small white potatoes, cooked and cubed
1 green sweet pepper, diced
1 onion, diced
8 oz. snap peas
1/4 cup crushed peanuts
1/4 c. ground peanuts (roasted)
1 tsp. tamarind extract (optional)
1 T. sugar
1 T. vegetable oil

1.  Steam onion, pepper and snap peas to desired tenderness.  Set aside in bowl.
2.  saute the massaman curry paste with oil over medium heat until fragrant.  Add 1/2 can of coconut milk and stir.
3.  add the chicken, continue cooking until the chicken is almost done.
4.  Add the remaiaing coconut milk, sugar, tamarind sauce, and potatoes.  Bring to a boil.
5.  Add peanut.  stir and remove from the heat.  Pour into bowl over veggies.
6.  serve over white rice. (Monique used basmati or Jasmine)

Quinoa with Black Beans and Cilantro

I've been playing around with quinoa since it is kind of the new "healthy" thing.  Creative cooking is today which means I've been trying new recipes and this is one I found...then made additions to....and I love it.  Most quinoa needs to be rinsed well before using.  It used to be called Inca gold because it was so important to the Peruvian culture.  It is high in protein with great essential amino acids, high in lysine, fiber, is gluten-free and easy to digest.  Many people think it helps with migraines.  Although it looks like rice or cous-cous, it is more related to beets and spinach and kale.  A good for you food. 

Quinoa with Black Beans and Cilantro

4 to 6 servings

Ingredients

1 tablespoon vegetable oil
2 cups chopped white onions
1 cup chopped red bell pepper
1 cup quinoa,* rinsed, drained (see my variation below)
2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon salt
1 ½ cup water
1 15-ounce can black beans, rinsed, drained
½ cup chopped fresh cilantro, divided
Crumbled Cotija cheese or feta cheese (optional)

Preparation

Heat oil in heavy medium saucepan over medium-high heat. Add onions and red pepper; sauté until beginning to soften, about 5 minutes. Stir in next 4 ingredients. Add water; bring to boil. Cover, reduce heat to medium-low, and simmer until quinoa is almost tender, about 14 minutes. Add beans and 1/4 cup cilantro; cook uncovered until heated through and liquid is fully absorbed, about 3 minutes. Transfer to bowl; sprinkle with 1/4 cup cilantro and cheese, if desired.

My variation:  I actually used two boxes of quinoa and wild rice mix-the Near East brand called Quiona Blend with roasted red pepper and basil.  I continued using the regular recipe (with the addition of the boxed seasoning packets.) 

Even David liked this and I would use it as a side or a main dish.  It would be great with grilled chicken or salmon or spooned in a tortilla.  I loved eating it as is.  Yum!

Spanish Rice- The Best!

The spice that makes this Spanish Rice spectacular is Achiote seasoning (annato seed). I found mine at a Mexican market...it came in box and is labeled "the taste of Yucatan." It is my new favorite Mexican ingredient! Also, I made this in the pressure cooker. Imagine long-grained rice cooking in 5 minutes! Gotta love it!

Spanish Rice
　
3 tablespoons olive oil
1 small sweet pepper-diced (green, red, yellow, or chocolate)
½ medium sized onion, diced
1 garlic clove, minced
1 cup rice
2 cups chicken broth (fresh or canned)
1 large can chopped or diced tomatoes, drained and rinsed
dash of paprika
dash of cayenne pepper
½ teaspoon ground annato seed
½ teaspoon salt
½ teaspoon black pepper
　
In the bottom of the pressure cooker brown the onions, peppers and garlic in olive oil. Add the rice and chicken stock. Add vegetables (not tomatoes) spices and simmer. Bring it to boil on high temperature and lock the lid, bring to high pressure and lower temperature and cook for 5 minutes. Allow the pressure to drop naturally. Add tomatoes, garnish with cilantro and grated cheese.